cornflour

GrainsYear-round. As a processed, shelf-stable ingredient, cornflour is available consistently throughout the year regardless of fresh corn harvest seasons.

Cornflour is primarily composed of carbohydrates and provides energy, though it is low in protein, fiber, and micronutrients. It is gluten-free, making it suitable for celiac and gluten-sensitive applications.

About

Cornflour, also known as corn starch, is a fine powder derived from the endosperm of corn (maize) kernels through a wet-milling process. The corn kernels are soaked, separated into their component parts (germ, hull, and endosperm), and the starch-rich endosperm is dried and ground into a powder. The result is a nearly pure starch product with minimal protein or fat content. Cornflour is white, odorless, and has a slight sweet taste. It differs regionally: in North America and some Commonwealth countries, "cornstarch" refers specifically to this refined starch, while in other regions, "cornflour" may refer to ground whole-corn flour with more nutritional complexity.

Culinary Uses

Cornflour is primarily used as a thickening agent in sauces, gravies, custards, and puddings due to its high starch content and neutral flavor. It is also employed in baking to lighten cake crumbs and reduce gluten development, often blended with wheat flour in pastry recipes. In Asian cuisine, particularly in stir-fries and chow meins, cornflour creates glossy coatings and silky sauces. Additionally, it functions as a dusting agent for fried foods and as a binding agent in batters. Cornflour remains stable when heated and does not impart flavor, making it indispensable in both sweet and savory applications across numerous cuisines.

Forms & Preparations

Powder — Fine, white powder used directly in cooking as a thickening agent, dusting ingredient, or mixed into dry ingredients for baking.
Slurry — Cornflour mixed with cold water or broth to create a smooth paste, then added to hot liquids to thicken sauces and gravies without lump formation.
Batter coating — Combined with water or egg wash to form a coating for frying meats, vegetables, and seafood, creating a crispy exterior.
Blended flour — Mixed with wheat flour or other flours in varying ratios for baking cakes, pastries, and tender baked goods with reduced gluten.
Dusting agent — Applied lightly to food surfaces or work surfaces to prevent sticking during handling and frying.

Substitutes

Unknown — Use in a 1:1 ratio as a thickener; produces clear, glossy results and is particularly suited for delicate sauces and fruit glazes. Arrowroot thickens at lower temperatures than cornflour.
Unknown — Substitute at a 1:1 ratio for thickening; creates a slightly more elastic, glossy texture. Often preferred in Asian cooking for its translucent results.
Unknown — Use in a 1:1 ratio as a thickener; produces clearer sauces than cornflour and thickens at lower temperatures. Less suitable for high-heat cooking applications.
Unknown — Substitute at a 1.5:1 ratio (1.5 parts wheat flour for 1 part cornflour) for thickening; produces opaque results and contributes more flavor and texture. Not suitable for gluten-free requirements.
Unknown — Use in a 1:1 ratio for thickening and baking; provides a finer crumb in cakes but may result in a slightly grittier texture in sauces.

Recipes Using cornflour (24)

RCI-DS.001.0214.001

Apricot and Almond Flan

RCI-MT.006.0207.001

Chicken and Peppers

Nutritive Value: Calorie per piece - 220 Protein per piece - 30 gms. Other nutrients - Fibre, Iron, Calcium.

RCI-SN.004.0921.001

Chinese 'stir fried' beef

Chinese 'stir fried' beef from the Recidemia collection

RCI-BR.003.0119.001

Chocolate Viennese Biscuits

RCI-ND.002.0010.001

Chunky Veg Lasagna

Lasagna is one of man's greater accomplishments. It's difficult to argue other-wise. This is a nice, simple recipe, which uses the accompanying Chunky Veg Bolognese recipe as its base.

RCI-SN.004.0415.001

Conkies

Conkies from the Recidemia collection

RCI-VG.004.0122.001

Cooked Sweet Corn

Cooked Sweet Corn from the Recidemia collection

RCI-MT.002.0316.001

Fiery Pork Patties

Original GBS Foods Article

RCI-SF.001.0429.001

Gan Shao Ming Yu Xia

Seafood in Tomato Chilli Sauce. Seafood dishes are best when prepared from fresh ingredients. Chinese restaurants often display live fish and other seafood in tanks outside, their shop fronts, so that diners can select the seafood for their meal.

RCI-SP.001.0025.001

Hai Sun Bal Yu

Abalone and sea cucumber. It is very important to use fresh abalone and sea cucumber in this dish.

RCI-MT.006.0620.001

Lemongrass Chicken Satay

Nice unique tasting satay thai style. Simple to prepare but good enough for either a party or a simple family meal.

RCI-DS.002.0033.001

Lingonberry Delight Marjakiisseli

RCI-SN.002.0034.001

Malaysian Spring Rolls

Malaysian Spring Rolls from the Recidemia collection

RCI-DS.001.0163.001

Muhallabia I

Ground rice pudding

RCI-BR.002.0120.001

Mushroom Kathi Roll

A treat for children and adults alike. Every day food has to look interesting and of course different to please appetites! Makes 4 rolls.

RCI-EG.003.0309.001

New Zealand Pavlova

This is a traditional New Zealand summer dessert, rich and sweet easy to make and very impressive. Can be made ahead and frozen for a week or two. As yet have not found anyone who dislikes it.

RCI-SP.001.0521.001

Oriental Stir-fried Beef

Oriental Stir-fried Beef from the Recidemia collection

RCI-SP.003.0500.001

Oxtails Stew

Oxtails Stew from the Recidemia collection

RCI-SP.005.0150.001

Paneer Tikkis

Paneer Tikkis from the Recidemia collection

RCI-ND.001.0185.001

Pasta with Meat in Bourbon Sauce

I first ate a slightly different version of this recipe at an American Diner's called Sparky's in Chennai. The Not-so-skinny chef there had served the dish with chicken steak.

RCI-BR.001.0750.001

Roggebrood

This is a very dark, very heavy rye bread. It is baked as a large round bread and will weigh approximately a kilo-and-a-half when done. Traditionally this bread is eaten with pea soup.

RCI-VG.004.0468.001

Sousboontjies

Sweet and sour beans in sauce. Modern South African “sousboontjies” are made from a speckled bean known as a sugar beans (lima beans).

RCI-BR.004.0014.001

Tofu Pancake

Vegan Cuisine

RCI-BR.001.0120.002

Welsh Rarebit

There is no small amount of disagreement about what constitutes Welsh Rarebit. Many contend that it is just cheese on toast. At the other end of the spectrum are a variety of recipes in which the bread is steeped in beer or floated in soup.